Sourdough Brioche Buns

5 from 2 votes

These Sourdough Brioche Buns are super soft and fluffy, with a rich, buttery flavor that makes them perfect for any sandwich or burger.

Course Bread, Sandwich

Cuisine French

Prep Time 10

Cook Time 30

Cool Time 1

Total Time 11 30

Servings buns

Calories 423kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

¾ cup (180 grams) whole milk
4 ¼ cups (510 grams) all-purpose flour
¼ cup (60 grams) ice-cold water
3 large (150 grams) cold eggs
½ cup (100 grams) active sourdough starter or "fresh" discard (may make the dough take longer to rise)
¼ cup (50 grams) granulated sugar
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, reduce volume by half or measure by weight
½ cup (113 grams or 1 stick) unsalted butter softened
1 egg + 1 tablespoons of water for egg wash
Sesame seeds optional, for sprinkling on top

Instructions

About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
In a small saucepan over medium heat, warm the milk until it reaches 180℉. Hold at this temperature for one minute.
¾ cup (180 grams) whole milk
Add ¼ cup (30 grams) of flour to the milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl and allow to cool to about 90℉.
Add the ice water and whisk into the tangzhong. Then add the cold eggs, whisking until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.
¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
Add the sugar and salt to the dough. Knead on medium-low speed for about 15 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams or 1 stick) unsalted butter
Transfer the dough to a straight-sided container or clean bowl. Cover and let rise at room temperature until doubled in size, about 4-12 hours or longer. (Rise time can vary based on dough and kitchen temperature.)
Line a 9"x13" baking pan with parchment paper and set aside.
Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
Place the dough balls into the prepared pan in two rows of four. Cover and let proof for about 2-4 hours, or until very puffy. Alternatively, refrigerate the dough overnight, then proof at room temperature before baking.
Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.
1 egg + 1 tablespoons of water
Lightly brush each bun with the egg wash and sprinkle with sesame seeds (if using). Bake in the preheated oven for 30-35 minutes, or until golden brown.
Sesame seeds
Transfer buns to a wire cooling rack and allow them to cool completely before slicing and serving.

Notes

Storage: Store buns in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.